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Wednesday, January 25, 2012

Beetroot Soup

The cold weather here makes one crave for some kind of soup, either the creamier version or the lighter soups. Personally I like the clear soups, spiced up with lots of pepper, sometimes even the hot rasam is more than welcome. As a kid I used to like beets just for the color, loved the tongue turning pink after eating them, liked to have them with curd rice, just to see the white rice become pink. Usually it's the beetroot poriyal and on occasions the beetroot halwa, especially when my amma made it and gave me hot, hot. Today's soup is the husband's favorite, it's one simple and easy soup with literally very few ingredients..Need To Have

Grated Beetroot - 2 cups

Chopped Tomatoes - 2 cups

Salt & Pepper - to taste

Lemon Juice - to taste

Method
Take the beetroot and the tomatoes in a big pan, add 7 to 8 cups of water and bring it to boil with some salt. Simmer it for about 10 mins, mashing down the tomatoes, to bring out all the juice. Remove and strain, add some pepper, and serve it with a squeeze of lemon and some bread croutons.